Julia's Kitchen Wisdom by Julia Child
Essential Techniques and Recipes from a Lifetime of Cooking

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Synopsis

How many minutes should you cook green beans? Is it better to steam them or to boil them?
What are the right proportions for a vinaigrette?
How do you skim off fat?
What is the perfect way to roast a chicken?

Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings?

All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without.


From the Trade Paperback edition.
 

About Julia Child

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Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during WWII; afterwards she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bartholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963 Boston's WGBH launched "The French Chef" television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966; subsequent public television shows were "Julia Child & Company" (1978), "Julia Child & More Company" (1980)-both of which were accompanied by cookbooks-and "Dinner at Julia's" (1983), followed by "Cooking with Master Chefs" (1993), "In Julia's Kitchen with Master Chefs" (1995), and her collaboration with Jacques Pépin, "Julia and Jacques Cooking at Home" (1999). The 40th anniversary edition of Mastering the Art of French Cooking, Volume 1 was published in 2001.Alex Prud'homme is Julia's grandnephew. A freelance writer, his journalism has appeared in The New York Times, The New Yorker, Vanity Fair, Time, and People. He is the author of The Cell Game and the co-author (with Michael Cherkasky) of Forewarned. He lives in Brooklyn, New York.
 
Published January 14, 2010 by Knopf. 160 pages
Genres: Education & Reference, Cooking. Non-fiction

Unrated Critic Reviews for Julia's Kitchen Wisdom

Publishers Weekly

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Child's opinionated exuberance translates remarkably well to audio, from her initial Brahmin-like dismissal of the new medium of television (why would Americans want to waste a perfectly good evening staring into a box, she wondered?) and frustration at her diplomat husband being investigated in ...

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Publishers Weekly

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There is also no shortage of shopping, preparation and technique tips from the pros, such as Jacques's perspective on buying a good steak: ""it's more useful to have knowledge about cuts of meat than a lot of money."" A charismatic tag team, veterans Child and P pin illuminate novice and seasoned...

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Deseret News

The short cookbook, originally released nearly a decade ago as a companion to a two-hour PBS special of the same name, has been re-released to capitalize on Hollywood's impending "Julie & Juila," the story of a woman who cooks her way through Julia Child's "Mastering the Art of French Cooking, Vo...

Aug 05 2009 | Read Full Review of Julia's Kitchen Wisdom: Essen...

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